Southwest Burgers

1 1/2 pounds Ground Sirloin or Hamburger

1 jalapenos, washed and finely chopped

1 cup shredded pepper jack cheese

1 -2 tsp. Fajita seasoning

Mix it all in the morning so it will have a great flavor by dinnertime. We serve these burgers with salsa, sliced onion, lettuce, tomatoes and LOTS of guacamole!! (recipes below...). For added flavor mix in 6 oz of ground sausage.... but make sure you cook well done with the sausage in there!! YUMMY!

Best EVER Chicken Pot Pie

I am reposting this from a couple of years ago....

1/2 c butter (1 stick)
1/3 c. flour
1 Tbsp chicken soup base (this is the KEY to this recipe! Use it instead of bouillon cubes... it is so much better .... richer flavor. You can find it in the same place you buy bouillon cubes. I like the "Better Than Bouillon" by Superior Touch. I have not touched bouillon cubes since I discovered this!!
1 Tbsp. minced onion
1/4 tsp pepper
1 3/4 c. milk
2/3 c. water
2 c. cubed, cooked chicken (I use leftover rotisserie chicken.... its the best!)
10 oz. frozen peas and carrots (or whatever you prefer)
2 Pillsbury refrigerated pie crust rolls. (2 come in the red box usually in the cookie dough section)



1. Set pie crust rolls out for 20 minutes.
2. Melt butter in medium saucepan. Whisk in flour. Add onion, soup base and pepper. Stir well. Slowly stir in milk and water. Cook over medium heat, stirring frequently, until mixture thickens.
3. Add chicken and vegetables.
4. Pour into 9x13 pan.
5. Unroll pie crusts and place over chicken mixture. It will take 1 1/2 crusts to cover the whole pan. I use cookie cutters to make cute shapes out of the remaining 1/2 crust to put on top. Cut small slits in crust.
6. Cook at 425 for 20 - 25 minutes
ENJOY!!

Lemony Sweet Salmon

I got this recipe from my friend Sarah Plewe. This has been one of my very favorite salmon recipes! We had it again for dinner tonight and it was really tasty.... like always! This recipe is for the non fish eater.... Sarah doesn't do fish but she loves this!

1 1/2 pounds Salmon (I always try to get fresh, wild caught when it is available at Sprouts!)

Dill weed

Lemon Pepper

Garlic Salt

1/3 c brown sugar

3 Tbs Chicken broth

3 Tbs olive oil

3 Tbs soy sauce

3 green onions

Sprinkle dill, lemon pepper and garlic salt on Salmon, front and back. In a large zip lock bag combine remaining ingredients. Mix well. Add Salmon and let marinade 4 hours. (A lot of times I forget and only let it marinate for an hour or so and it is still so good!)

My recipe from Sarah says to grill the salmon, but I broil it. I line a 9x13 pan with foil and cook the salmon under the broiler (high). I also pour a lot of the marinade on top before I put it in the oven. The green onions especially are tasty after getting crunchy being under the broiler!

Baked Rigatoni with Ham and Mushrooms

From a William Sonoma cookbook I got for my wedding. It has lasted as a family favorite all these years! Its a great way to use up left over ham from Christmas or Easter!

8 oz. mushrooms, sliced

8 Tbl unsalted butter

12 oz rigatoni

1/2 c flour

2 1/2 cups milk

4 oz. Fontina or Swiss cheese, cut into julienne strips

1 cup of ham, roughly chopped

pink of nutmeg

salt and pepper

Over medium heat melt 2 Tbl of the butter. Add the mushrooms and saute for 2 minutes. Remove from heat.

In a large pot cook rigatoni in boiling water for about 6 minutes.... very al dente. Drain pasta and transfer to a bowl. Add 2 1/2 tbl of the butter and toss well.

In a saucepan melt 2 1/2 T. of butter over medium heat. Add the flour and stir until smooth, about 2 minutes. Stirring constantly, gradually add the milk. Continue to stir until it thickens and is smooth and creamy, about 10 minutes. Remove from heat and stir in drained mushrooms. Sprinkle with Nutmeg and stir well. Season with salt and pepper.

Grease 9x13 pan with remaining butter. Layer 1/2 of the rigatoni, 1/2 the cheese and ham and then pour on 1/2 of the sauce. Repeat layers. Sprinkle with nutmeg.

Bake at 350 for 20 minutes.